Mango-Cranberry Pound Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 297.3
- Total Fat: 9.2 g
- Cholesterol: 23.4 mg
- Sodium: 118.6 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 2.7 g
- Protein: 5.4 g
View full nutritional breakdown of Mango-Cranberry Pound Cake calories by ingredient
Introduction
Lightened up a little bit from your typical pound cake, this version still contains a bunch of butter but also had whole grains, low-fat buttermilk, fruit and cholesterol-free egg substitute to balance it out a bit. But just a bit - hey, you only live once! Lightened up a little bit from your typical pound cake, this version still contains a bunch of butter but also had whole grains, low-fat buttermilk, fruit and cholesterol-free egg substitute to balance it out a bit. But just a bit - hey, you only live once!Number of Servings: 16
Ingredients
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3/4 cup butter, softened
1 3/4 cups sugar
1 1/2 cups EggBeaters (or 6 eggs)
1 tbsp vanilla
1 1/2 cups flour
1 cup whole wheat pastry flour
1/2 cup Kamut flour (or whole wheat pastry flour)
1/2 tsp allspice
1/2 tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
6.5 fl oz buttermilk
20 oz (about 3 2/3 cups) diced mango
1/2 cup dried cranberries
Directions
Heat oven to 325°. Butter and flour a 12-cup tube cake or Bundt cake pan (or two loaf pans).
Beat butter and sugar until light and fluffy.
Add the EggBeaters and vanilla.
Whisk together flours, allspice, baking powder, salt and baking soda.
Alternating with the buttermilk, beat the flour mixture into the creamed mixture.
Fold in mango and cranberries.
Bake 1 hour - 1 hour 15 minutes, until tests done.
Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Beat butter and sugar until light and fluffy.
Add the EggBeaters and vanilla.
Whisk together flours, allspice, baking powder, salt and baking soda.
Alternating with the buttermilk, beat the flour mixture into the creamed mixture.
Fold in mango and cranberries.
Bake 1 hour - 1 hour 15 minutes, until tests done.
Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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LALA11
